Hi
I was in Jülich last week Sunday. I was one of ten Twitterers invited on Curiosity Day. We were almost VIPs and were allowed to see areas that were denied to the normal mortal. My report – but in English – can be found on Science Cologne. The Deeplink is here.
Yes it was a beautiful day, one of the most beautiful of the last years for me 🙂
Dear greetings
Till
Hi together,
yes, I promised to post as soon as the beer was tasted. Now the box of 14 bottles is almost empty. Know what that is like with procrastination. Yes, so far all my guests have enjoyed it. And it's a cool show. The bottles, you may remember that one exploded on the hot days, are so under so much pressure that when the crown corks are opened, they fly through all directions. My friend Dami said That I had to be careful that the neighbors didn't call the police because they thought they were shooting with a sharp gun.
Well, in the end the beer has a lot of alcohol and a lot of carbonic acid. As I said, this is because I have put too much sugar in for post-fermentation. In the end, I am now after the 4th. or 5. It has come to the conclusion that a pre-mountain brew is not a beer at all, but that I have rather invented a new drink, the beer sparkling wine 😀
So it tastes like beer, but has the carbonic acid and maybe also the alcohol content close to the sparkling wine 🙂 My friend and colleague Andreas thought it would be the perfect drink to bottle someone mixed with something sweet. I hope he came home well tonight. He only drank a glass, but otherwise drinks almost no alcohol, so he became funny very quickly 🙂 And home-brewed beer is generally not as bitter, especially in the initial taste as normal beer that you can buy.
Yes, I'm probably thinking about brewing a dark beer in winter. In itself I am Kölsch and maybe a pils drinker, so I prefer light beers. However, such a light beer usually needs a temperature of 20 to 25 degrees. I can of course hope that in winter the apartment, when I am not there, does not cool down so quickly. The alternative is to brew a dark beer, because its yeast produces fermentation at five to ten degrees. I could then ferment this perfectly in my cellar in winter.
Yes, anyway, it was a lot of fun, even if you should not underestimate the physical effort. 15 bottles of beer, that's approx. 8 litres of beer. This is then done in a vehicle also with the closure with the crown cork. Yes, comparable to the fact that you tap 40 Kölsch in a row and then you have to close it. Yes, the fun still prevails, so I can encourage everyone to imitate. As I said, only take care of the sugar. It is not only about the splitting of atoms, but also about chemistry its wonders and its power. 🙂
Dear greetings
Till
So my beer is now stored in a Bitburger box for 3 weeks, so I put the first two bottles in the fridge to taste them soon. Yes, the instructions say you should store them for up to five weeks, but one Amazon commentator said they would be ok after just two weeks, so I'm taking a middle ground here. Yes, a bottle has unfortunately exploded. In one photo you can see the stain that this left on the ceiling.
Well, I think it's part of the good brewer that a bottle explodes on his first brewing. Actually, I had adhered to the safety distances during filling. Of course, I took normal Bitburger bottles, which may not be quite as stable as the bottles with an ironing fastener on the Internet. Added to this was the very warm summer, the day the bottle exploded, it was about 40 degrees. In addition, I only got just under eight litres out, the amount of sugar I used for post-fermentation, but the maximum was ten litres. This would explain a somewhat too large amount of colenic acid, which then naturally puts the bottle under immense pressure.
I hope I will be compensated with a slightly higher alcohol content. Yes, I'm writing like the first bottle was soon, a few friends have already signed up to try it, but for that I have to test if the beer tastes good and at all, if you don't go blind and don't fall into a coma 😉
Greetings,
Your Till
Hi together,
Yesterday I bottled the beer for post-fermentation. Fermentation in the fermentation tank had stopped before, no more bubbles rose through the gas tube. After that, you first have to transfer the beer to another bucket and wash out the dead yeast on the ground from the fermentation container. Then refill the beer into the fermentation container. At the same time, bring 600 ml to the boil and stir in 150g of sugar. Let this cool down to room temperature and then stir it back into the beer in the fermentation container. Then simply fill the beer with the tap from the fermentation container in bottles (becareful this must be stable reusable bottles) and attach a crown cork. There are special devices for this, e.g. a special pliers. You must not fill the bottles completely, but should leave at least 3cm distance to the closure. Here are some pictures.
Dear greetings
Your Till
Hi together,
today on a day off I have now put everything together so that my beer can ferment now. Name then becomes Vorgebirgsbräu, as I live in the Vorgebirgstraße. But only if it gets good. In the end, it was relatively easy with the beer brewing set. Simply bring 3 litres of water to the boil and then leave to cool briefly to 80 degrees. Then fill the finished mixture with 550g and add 360 grams of sugar. Stir until there is no more foam. Before, put the brewer's yeast in a cup that is half-lined with warm water. Swell for 15 minutes, then stir so that the yeast-water mixture becomes creamy. Let it swell for another 15 minutes. Then add another 7 litres of water to the 3 litres of water and add approx. 3.5 ml bitter hops with the pipette. Add the raised yeast and stir vigorously in the fermentation container. Now you put on the device to leak the gas and you are ready. Let's see how long this ferments now. With the warm summer temperatures, this could be faster. I hope I didn't do anything wrong and that the beer will be delicious.
Greetings,
Your Till
Hi
I have a new project. I want to brew beer myself. At the end of the day, I like to drink beer, so why shouldn't I also acquire my own knowledge. So I got a starter set on Amazon and unpacked it today. Yeast and beer seasoning and everything is there. Unfortunately no thermometer, so I have to make it feel.
This weekend is all about acquiring knowledge, probably next weekend I'll brew. Let's see, but the beer will probably have to ferment in the bottle for another 5 weeks, so my result and my final assessment will take some time.
Here are some photos of the starter set.
Dear greetings
Your Till
L
This is the recipe for pizza dough from my friend Pascal, a true Italian lover. Take 500g flour, 200ml water, a very good shot of olive oil and a decent pinch of salt. To do this, do either half a fresh yeast or 1 packet of dry yeast from Dr. Oetker. My friend Pascal turned a blind eye when I spoke of dry yeast, so it's better to have fresh yeast and let it go in water a little bit. Mix this in a bowl and knead until there are no more hard spots in the dough, i.e. at least 10 minutes. Then leave the dough uncooled, but covered with a towel approx. 2 hours to go. A perfect pizza dough is ready, from which you can make several pizzas or even pizza rolls.
This is the recipe of my buddy Philipp, which he has from his mother, who comes from Recklinghausen.
Plan two roulades per person, good eaters. You can get the necessary beef in the supermarket.
Roll out roulade and then sprinkle with a lot of medium-sharp mustard. We used Bauzener.
Now put three long strips of bacon on it.
Then pickled pickles, preferably cornichons, cut into elongated strips and place them across, so that you can roll it better afterwards.
We haven't seasoned now, I'd season it well with salt and pepper.
Then roll the roulades together and use toothpicks to fix the last piece of the roll several times, so that it can no longer unroll.
Then fry in a pan with sunflower oil over a very high heat until the roulade is nicely toasted from all sides. Then place in a roaster or baking dish. Now add vegetable broth for the sauce.
The roulades need approx. 2 hours in the oven. We had a closed roaster, so we set the temperature to 200 degrees. It may be that if you do it in an open baking dish you need correspondingly less heat.
After 2h the roulades are nicely tender. What we didn't try anymore, but what would make the sauce better, would be to thicken it with some flour or egg.
Yes, recipes or how I got fat 😉 But everything is also so delicious. Today my insider tip on how to refine lentil soup. Meanwhile, the lentil stews from the can are so good that you no longer have to cook your own lentil soup. But they are a bit bland, at least that of the net I always buy. That is why it needs to be refined.
The one from the net has no sausages, so I get 6 buck sausages in the glass of Meica. I'll do it cut in first. Then I fill approx. Add 1/3 l of water. Then I add a teaspoon of instant broth. Since I like my food spicy, now peppers are rose-sharp, half a teaspoon of Sambal Olek and a few splashes of Tabasco sauce. Then also a good shot of soy sauce and then season with salt and pepper. Extremely delicious and just right for the cold winter days at the moment.